FEATURED RECIPES:

Guilt Free Guacamole
Olive & Potato Tapas
Gluten Free Stuffed Mushrooms
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GUILT FREE GUACAMOLE
 

24 fresh asparagus spears, trimmed and halved (frozen can also be substituted)
1/4 to 1/2 cup salsa
4 cloves garlic, minced
1/4 cup scallions, minced
2 tbsp fresh cilantro, minced
Tabasco
Olive oil
Italian seasoning
Salt and pepper, to taste
Package of gluten-free wraps

Combine asparagus with 1 cup of water and bring to a boil. Reduce the heat and simmer, until the asparagus is tender. Drain and run under cold water to cool and stop the cooking process.

In a food processor, blitz asparagus, salsa, scallions and cilantro. Tabasco, salt and pepper to taste. Transfer to a serving bowl. Refrigerate covered until chilled, about 1 hour.

Cut gluten-free wraps in triangles, brush with olive oil and season with Italian spice. Grill under High until browned. Serve with guacamole.
 
20 to 25 baby potatoes
1/2 cup cream cheese
1/4 cup reduced-fat sour cream
3 tbsp capers
3 cups variety of fresh olives, pitted and diced
1/4 cup red onion, minced
3 tbsp garlic puree
3 tbsp Dijon mustard
1 small lemon, zested and juiced
2 tbsp pimentos
2 tbsp fresh basil, finely chopped
Fresh cracked pepper and Kosher salt, to taste

Boil potatoes until soft. Transfer to bowl of cold water and place in refrigerator to cool.

Mix cream cheese, sour cream and capers until smooth. Salt and pepper to taste. Place in refrigerator to chill.

In mixing bowl, combine olives, red onion, garlic, mustard, lemon juice and zest, pimentos and basil. Season with salt and pepper to taste.

Once potatoes have chilled, cut into 1/4 inch rounds and arrange on platter. Spread each round with cheese spread and top with olive mix. 		OLIVE & POTATO TAPAS
 

GLUTEN-FREE STUFFED
MUSHROOMS

 12-14 large fresh mushrooms
1 lb hot sausage, removed from casing and crumble well
1 small red onion, minced
1/2 small green bell pepper, diced
3 garlic cloves, minced
1/2 cup tomato, diced
2 tbsp basil leaves, chopped
1/2 tsp dried Italian spices
1 1/2 cup mozzarella cheese, shredded

Preheat oven to 3750. Line baking pan with tin foil. Remove stems from mushrooms and arrange on pan. Dice stems and set aside.

Over medium high heat, saute crumbled sausage. Cook for 4 minutes. Drain excess grease. Add onions and peppers, saute for 3 minutes. Add diced mushroom stems and garlic, saute for 3 minutes. Add tomatoes and basil, simmer for 4 minutes. Season with Italian spices. Remove mixture from heat and add mozzarella cheese, mixing in to melt.

Using your hands, fill each mushroom cap with sausage filling. Bake for 15 to 20 minutes. Check regularly to make sure filling doesn’t start to over melt and droop off the mushroom caps. Serve immediately.
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